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The Night Owl Kitchen & Sports Bar

15595 Marine Dr, White Rock · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap and paper towels were available at the hand washing stations, preventing staff from properly washing and drying their hands
      • Corrective Action(s): Liquid soap and paper towels at all hand washing stations were replenished during the inspection. Ensure liquid soap and paper towels are always available. Missing supplies at the handwashing stations increases the risk of foodborne illness transmission and does not meet required hand hygiene standards
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was observed accumulating under the cooking line (burners and deep-fry) indicating inadequate cleaning of cooking equipment and surrounding areas
      • Corrective Action(s): Clean and remove all food debris under the burner immediately. Implement a routine cleaning schedule to ensure the area beneath and around the burners is cleaned at the end of each day. Food debris can attract pests, create odors, and increase the risk of cross-contamination. Regular cleaning prevents build-up and supports compliance with sanitation requirements. Date to be corrected by 13-05-2026
      • Violation Score: 3
  2. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Chlorine (bleach water) spray bottle measure >200ppm (test strip bleached out) for both the bar area and kitchen area
      • - QUAT sanitizer in spray bottle measure <200ppm in bar area.
      • Corrective Action(s): Bar to switch to chlorine sanitizer until new QUAT sanitizer chemical arrives.
      • Please acquire QUAT sanitizer test strips to ensure sanitizer maintains 200-400ppm
      • Chlorine sanitizer is made with (1/2tsp bleach to 1L water OR half lid of bleach to 1L water)
      • Please ensure chlorine sanitizer isn't bleaching out the strip. The test strip should be solid purple/black in colour.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher in kitchen has not been working for a week.
      • Staff has been doing the three compartment dishwashing method.
      • Bleach available.
      • Manager stated that technician should be coming today to fix the dishwasher.
      • Corrective Action(s): Please ensure technician fixes the dishwasher. Please ensure final rinse at plate level reaches 71C.
      • Please ensure there are test strips to test concentration for both the kitchen and bar dishwasher.
      • To be completed by: Nov 13, 2025
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Open can of food in walk-in cooler is spoiled (green and white mould growing on food).
      • Corrective Action(s): Operator discarded the spoiled food. Once canned food is opened, store the food in a separate container, as metals in the open can may leach into the food.
      • Violation Score: 5